Start by placing the French green beans in a microwave-safe dish with a little water. Cover loosely and microwave for 8-10 minutes, until crisp-tender.

In a large skillet, heat olive oil and butter over medium-high heat. Once melted, add the chicken thighs seasoned with salt and lemon pepper. Cook for about 4 minutes on each side until golden brown and cooked through.

Stir in minced garlic, onion powder, precooked green beans, and sliced mushrooms into the skillet. Sauté for 4-5 minutes until mushrooms are tender.

Pour in chicken broth and heavy cream, stirring well. Bring to a simmer over medium heat and cook for about 5 minutes until the sauce thickens slightly.

Reduce heat to low, stir in grated Parmesan cheese until fully incorporated. Taste and adjust seasoning if needed.

Serve the dish garnished with fresh parsley for added color.